Slow-Braised Czech Goulash

Method

1. Cut the beef into cubes and season with salt and pepper.
2. In a large pot, heat oil and brown the beef on all sides.
3. Add the onion and garlic, and cook until softened.
4. Stir in the paprika, tomato paste, and caraway seeds.
5. Add the beef broth, diced tomatoes, carrots, celery, and potatoes.
6. Cover and simmer on low heat for 3 hours, stirring occasionally.
7. Adjust seasoning and serve.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.